Born in 1971, Olivier Bellin is known for his traditional techniques using distinct ingredients from the Bretagne region of France. He was awarded with 2 Michelin stars in 2010, and the ‘Chef of the Year’ by Champérard Guide.
Bellin studied in “Le Paraclet”, a culinary school located in Quimper, Bretagne. He started his career after winning the ‘Best Young Chef’ contest in 1991.
From 1995 to 1996, he gained experience in the restaurant of France’s famous chef Joël Robuchon. Then he returned to La Roche-Bernard, Bretagne, where he began to develop creative techniques in a Michelin star restaurant with chefs Jean-Pierre Guilaume and Jacques Thorel.
Bellin transformed L’Auberge des Glazicks, an inn that had long been run by his family, into a Michelin star restaurant. His classic French cuisine made with fresh ingredients of the Bretagne region is loved by many.
In 2017, he opened his French restaurant “Ocean” in Repulse Bay, Hong Kong.